Physicochemical properties of buckwheat flours and their influence on focaccia bread quality
Elizabeth Nalbandian,
Elisa Karkle,
Girish M. Ganjyal
Abstract:Background and ObjectivesThe effects of buckwheat/wheat flour blends on bread production were investigated. Focaccia bread was prepared with 25%, 50%, and 75% substitution rates of whole (WBK) and dehulled buckwheat flour (DBK) with refined wheat bread flour. The physicochemical properties of the flours, their dough properties, and focaccia quality were studied.FindingsThe flours showed differences in protein content; the WBK was high in fiber, while the DBK was composed mainly of starch. The peak time in the … Show more
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